Crispy Baked Onion Rings (Printable)

Crispy baked onion rings with a golden, crunchy coating for a flavorful snack or side.

# What You Need:

→ Vegetables

01 - 2 large yellow onions

→ Breading

02 - 1 cup all-purpose flour
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon smoked paprika
06 - 2 large eggs
07 - 2 tablespoons milk
08 - 1½ cups panko breadcrumbs
09 - 2 tablespoons olive oil

# How To Cook:

01 - Preheat the oven to 425°F. Prepare two baking sheets with parchment paper or grease lightly.
02 - Peel the onions and slice into ½-inch thick rings. Separate rings and set aside.
03 - Combine flour, salt, black pepper, and smoked paprika in a shallow bowl and mix thoroughly.
04 - Whisk eggs and milk together in a separate bowl until smooth.
05 - Toss panko breadcrumbs with olive oil in another bowl until evenly coated.
06 - Dredge each onion ring in the flour mixture, dip into the egg wash, then coat with the oiled panko breadcrumbs, pressing gently to adhere.
07 - Place coated onion rings in a single layer on the prepared baking sheets.
08 - Bake for 18 to 20 minutes at 425°F, flipping the rings halfway through, until golden and crisp.
09 - Serve hot with your preferred dipping sauce.

# Expert Tips:

01 -
  • All the crunch and golden color of fried onion rings, but your kitchen doesn't smell like a fryer for three days.
  • A genuinely easy way to impress people at a casual dinner without standing over hot oil.
  • The panko and a little olive oil trick creates that crispy exterior that feels indulgent without the guilt.
02 -
  • The flip is non-negotiable—it's the difference between one side golden and the other pale, and it only takes a moment to do it right.
  • Don't skip tossing the panko with olive oil; that's where the magic happens, and it's what lets you skip the deep fryer.
  • Separate your onion rings immediately after slicing; they're easier to work with when they haven't started clinging together again.
03 -
  • Add a quarter teaspoon of cayenne to the flour mixture if you want them to have a subtle heat that makes people ask what the secret is.
  • The olive oil coating on the panko is everything—don't use a light hand; coat it generously so every piece gets contact with oil.

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